Thanksgiving Leftover Soup

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Thanksgiving Leftover Fall Soup

This leftover soup might just be one of the easiest recipes we’ve come up with. Using the rest of your Thanksgiving feast, you can create a smart and satisfying Flex meal. Your leftover turkey, mashed potatoes and veggie sides will shine in this hearty, post-holiday dish.

This simple recipe can be made quickly in an Instant Pot. However, you can also make it on your stove top easily if you have a little more time. If you haven’t heard of the Instant Pot yet, you’re missing out on a quick-cooking meal prep miracle! This little appliance is a versatile machine ready to make your life easier. Click the link below for everything you need to know about this handy kitchen sidekick:

Everything You Need to Know About Instant Pots

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One serving of this Thanksgiving Leftover Soup contains 254 calories. It counts as one PowerFuel, one SmartCarb and half of a Vegetable serving on the Nutrisystem program.

After a big holiday feast, it’s important to get right back on track with your weight loss program. With the help of NuMi, our easy-to-use online tracking app, you can jump back into your weight loss plan with ease. Don’t forget to log this meal in your journal!

Soup is a light yet filling dish that can easily be made healthy. Check out these other Nutrisystem-approved recipes:

Servings: 8

Calories per Serving: 254

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and ½ Vegetable


  • 1 lb. leftover turkey
  • 1 Tbsp. light margarine
  • ½ cup yellow onion, chopped
  • 3 cups carrots, sliced
  • 4 cups chicken broth, low sodium
  • 2 cups green beans, cooked
  • 3 cups mashed potatoes
  • 1 cup corn
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 1 tsp. oregano
  • ¼ tsp. garlic powder
  • ¼ tsp. black pepper


  1. In a large pot, melt margarine over medium-high heat.
  2. Add carrots and onions and cook for 2-3 minutes.
  3. Add chicken broth and bring to a boil. Simmer for 10-15 minutes.
  4. Add turkey, green beans, corn, mashed potatoes and seasonings. Cover and let simmer for an hour.
  5. Heat margarine in Instant Pot on SAUTE-high mode. Add carrots and onions and sauté for 2-3 minutes.
  6. Add chicken broth and bring to a boil. Let simmer for 10-15 minutes.
  7. Add turkey, green beans, corn, mashed potatoes and seasonings. Top the Instant Pot with its lid on SEAL mode and cook on MANUAL for 8 minutes.
  8. Let Instant Pot naturally release steam for 8 minutes, then quickly release by moving the toggle to VENT.
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